Shwet's Sizzling Wok

A foodie's delight

Peshawar Style Chicken Curry

on November 3, 2014

Start of the week !! Sunday, And I was dead tired from office work, As usual making dinner every night after work is a big challenge for me 😀 Luckily I came across this easy recipe online, and decided to try it. It’s a super delicious curry, And am sure your gonna love it to.. This curry turns out to be kinda thick, So a perfect combination if you want to have it with Rotis 🙂


  • 1 kg chicken
  • 4 cardamom pods bruised
  • 4 cloves
  • 1″ stick of cassia bark or cinnamon
  • 2 bay leaves
  • 1 large onion finely chopped
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 1 tablespoon tomato puree
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chilli powder (adjust to taste) * see notes
  • 1/2 cup thick curds (yogurt)
  • 2 teaspoons gram flour /chickpea flour (besan) (substitute with cornflour/cornstarch)
  • 1/2 cup of water
  • 1 tablespoon kasoori methi
  • 2 tablespoons fresh coriander leaves chopped
  • 3 tablespoons olive oil
  • salt to taste


  • Cut the chicken into medium sized pieces, wash and allow to drain on a colander.
  • Heat the olive oil  in a large heavy based or wide non stick pan and toss in the cinnamon, cardamom, cloves and bay leaves and let them sizzle over a low heat. Add in the chicken and let it fry for about 2-3 minutes or until both the sides are lightly browned. Take care to see that the pieces don’t stick to the bottom of the pan.
  • Add the chopped onions, ginger & garlic paste, salt to taste, mix well and allow to cook on a medium flame for about 5-6 minutes. Add the tomato puree, turmeric, coriander & cumin powders and cook for another 4-5 minutes.
  • In a small bowl whisk together the curds, chilli powder and gram flour into a lump free smooth mixture and add this to the chicken. Add the water, cover the pan and simmer for about 10-12 minutes, stirring in between. Check salt and adjust if required and cook till the chicken is done.
  • Garnish with kasoori methi & coriander leaves (add this to the chicken half a minute before you remove it from the fire). Serve hot with rice or chapathis or any Indian bread.

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